is that salt?

we’re moving soon- we have a good 3 handfuls of coarse salt that needs to be used before that time. this can only mean that these cookies will be headlining all of my upcoming get-togethers. they’re simple to make and indescribably good.

the consistency of the dough threw me for a loop the first time i made them, but i’ve come to learn it’s supposed to be like that (i think). apparently the recipe was written by a french lady, all the better!

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• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• About 2 1/2 teaspoons sea salt, divided
• 10 ounces unsalted butter, at room temperature
• 1 cup vanilla sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 12 ounces bitter chocolate chips, or bitter chocolate cut in very small pieces

preparation

Preheat the oven to 375°. Line two baking sheets with parchment paper.

Sift together onto a piece of waxed paper the flour, the soda, and one half teaspoon of the salt.

In a large bowl, whisk together the butter and the sugar until it is light and pale yellow. Whisk in the eggs one at a time until thoroughly blended. Whisk in the vanilla, then stir in the flour just until it is blended.

Stir in the chocolate chips or pieces and mix until they are evenly distributed throughout the dough.

Drop the dough by tablespoons full onto the prepared baking sheets. Sprinkle each with a generous pinch of sea salt. Bake in the center of the oven until the cookies are golden, about 12 minutes. Remove from the oven and let sit on the baking sheets for about 4 minutes to allow the cookies, which are fragile, to firm up, then slide them onto a cooling rack.

from the kitchen of: http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Cookies-with-Salt-104371

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thank you, french lady!